We will be showcasing one of Oregon’s highest regarded wineries, Lemelson Vineyards, during a four-course wine dinner at The Ravenous Pig on Monday, Sept. 19. Known for producing some of the world’s top pinot noirs, the folks from Lemelson will bring along a variety of their finest organic estate-grown wines to pair with a seasonal one-night-only menu curated by Executive Chef Nick Sierputowski. Seating is extremely limited and tickets are $85/per person (plus tax and gratuity). To RSVP call: 407.628.2333.

The Ravenous Pig will showcase a selection of Spain’s most acclaimed wines on Monday, Aug. 8at the Grandes Pagos Wine Dinner. The curated evening will kickoff with an oyster and wine reception beginning at 6:30 p.m. followed by a four-course pairing menu featuring seasonal dishes handpicked by Executive Chef Nick Sierputowski accompanied by Grandes Pagos wines. Tickets are $100 each (including tax and gratuity). To RSVP call 407.628.2333.

Yes, the rumors are true. August 1 will mark our last roast at The Ravenous Pig. But fear not. This does not mean the end to the monthly deliciousness that so many of you have come to know and love.

Not only will the monthly roast series continue at Cask & Larder the first Saturday of each month, The Ravenous Pig will launch its first ever brunch menu that will be available every Saturday afternoon beginning Saturday, Aug. 8.

For our final roast, from 11:30 a.m. to 2 p.m. we’ll be serving the meal that started it all. Plates will be piled high with BBQ Pork, Smoked Sausage, Braised Black Eyed Peas, Bacon Collard Greens and Cornbread. Plates are $17 person and all draught beers will be specially priced at $5 per pint. A seasonal punch will also be available for $5 per glass.

On June 15, renowned Napa Valley vineyard Darioush will be showcased at The Ravenous Pig for a very special wine dinner. Our chefs have created a delicious five-course summer menu to pair with some of Darioush’s most interesting wines. Seating is extremely limited and the dinner is $125 per person (plus tax and gratuity). For reservations call 407.628.2333.

Place gelatin sheets in a small bowl of cold water; set aside. Place white chocolate in a large glass bowl; set aside.

Whisk together egg yolks, sugar, and juice in a glass bowl until smooth. Transfer mixture to a double boiler. Cook, whisking frequently, until mixture thickens and reaches 160˚F. Remove from heat and whisk in butter, 1 piece at a time.

Whisk together egg whites, sugar, water, salt, and cream of tartar in a large metal or glass bowl. Place bowl over a pan of simmering water. Whip mixture using a hand-held mixer with whip attachment on low speed 4 to 5 minutes. Increase speed to high and whip until thick, about 4 minutes more.

Remove bowl from heat. Whip mixture until light, fluffy and triple the volume.

Place short ribs in red wine marinade in a large bowl or zip-top bag. Refrigerate overnight.

Remove short ribs from marinade, reserving marinade. Pat short ribs dry with a paper towel and season with salt and pepper.

Preheat over to 300°F.

Heat oil in a large, ovenproof pot over medium-high heat until it begins to smoke. Working in batches to avoid crowding pan, sear short ribs on all sides until evenly browned. Transfer short ribs to a plate and set aside.

Bring to a simmer, then transfer to oven. Braise short ribs until they are fork-tender but not falling apart, about 2 hours.

Make horseradish crème fraîcheFold all ingredients together in a medium bowl. Set aside at room temperature until ready to serve.

Make onion marmaladeCombine all ingredients in a large pot over medium-high heat. Stir frequently, until liquid is reduced to a marmalade-like consistency, about 15 minutes.

Make faro risotto

Place chicken stock in a medium saucepan over medium-high heat; heat until just simmering, then lower heat to medium to keep stock hot.

Heat olive oil in a large saucepan over medium heat. Toast farro in oil until farro begins to smell nutty.

Add a ladleful of chicken stock, cooking and stirring until farro absorbs most of liquid. Continue adding stock by the ladleful, stirring frequently and cooking until stock is mostly absorbed before adding the next addition. Season with salt to taste.

AssembleStir horseradish crème fraîche into farro risotto. Spoon a portion of farro risotto into each of 6 bowls. Top with braised short ribs, and garnish top of short ribs with onion marmalade.

HAPPY NEW YEAR!

With all the delicious food our chefs cook up at The Ravenous Pig and Cask & Larder, we opted not to set ourselves up for failure and make any New Year’s diet resolutions. Yes, the Swine Family is definitely setting the culinary bar high in 2015 and we’ve come up with the following “Ravenous Resolutions” to guide us in the months ahead.

2. Cool collaborations – With so many amazing local artisans and vendors, we are always looking to team up with people who have a similar passion for their craft as we do for food. Coming Feb. 7, Cask & Larder will pay homage to classical music’s biggest beer connoisseur—Johann Sebastian Bach— with a special beer release made in collaboration with the Bach Festival Society. (Special extra ingredient: There will be a live performance of some raucous German beer hall songs by the Bach Choir at Cask & Larder to celebrate the beer’s release.)

3. Pack the calendar – Stay tuned for a 2015 social calendar filled with unique food and drink events pairing some of our favorite beers and distilleries with some of our chefs’ most creative seasonal dishes. The fun kicks off in February with the year’s first monthly roast at The Ravenous Pig, a back-by-popular-demand traditional pig roast.

4. Give back to the community – The Central Florida community has shown us unbelievable support since The Ravenous Pig first opened its doors more than seven years ago. We are truly grateful for all the love and are always looking to give some back through charity. One of the most notable charitable events we’ll be participating in this year is Appetite for the Arches on March 7. The one-of-a-kind culinary event, benefitting Ronald McDonald House of Central Florida, brings together the area’s top chefs to create gourmet dishes using only McDonalds ingredients. For more info on the event click here.

5. Keep on crowlin’ – With our new head brewing tandem, Larry Foor and Garrett Ward, churning out keg-after-keg of top-notch craft beer, we invested in a new toy so you can enjoy Cask & Larder beers in the comfort of your own home. Our crowler machine cans 32-ounce to-go cans of Cask & Larder beers. They are available in three rotating varieties for $7 each and can be purchased directly at the bar.